Gluten-Free Rice Krispie Treats

March 18, 2012

No, readers, my body has not been taken over by aliens. I know you’re suspicious, because you see homemade, dessert-y things in the above photograph, but never fear, I’m still me. And no, I have not jumped on the Gluten-Free Train, although half of Boulder County certainly has. My husband laughed out loud the other day because our local wine shop now has an Organic/Gluten Free aisle. He was so relieved to discover that his vodka was “naturally gluten-free!” Ummm, isn’t vodka just an elixir of partying potatoes?

Now I do realize that if you suffer from Celiac Disease, gluten is no laughing matter, and I’m sorry to joke even a little, but you have to understand that the place we live in is just a leeeeetle kooky. People will exercise for hours, grow (and subsequently inhale) entire yardfuls of marijuana, but Heaven forbid if a non-organic apple ends up on their plate. The horror! We’re an odd bunch, but we’re comfortable in our odd-ness, and dangit, we sure are a lot of fun.

I made these treats because my daughter does have a friend who cannot eat gluten, and a playdate was coming up, and I stumbled on this recipe by Elisabeth Prueitt, the pastry chef at Tartine in San Francisco. Luckily, my daughter’s friend is not plagued with a peanut allergy (another common blight in this society), so I thought I’d give it a go.

Oddly, the recipe calls for coconut oil, which I’m seeing more of these days. Coconut oil used to be persona non grata in baked goods because of its high saturated fat count; however, some recent studies have emerged refuting the evils of coconut oil. The jury’s still out on that one yet, but hey, can coconut oil be worse than butter, the usual culprit in Rice Krispie Treats?

I hopped (didn’t jog) down to my local Kroger and was happy to discover that they do, indeed, carry Gluten-Free Rice Krispies cereal and coconut oil. Who knew? Ah, one of the beauties of living in this part of the state.

I must admit, though, the sight of the coconut oil was a bit alarming for me. It looks a lot like…lard. As in that solid Crisco stuff that my mama baked with to save pennies. That can of snow-white Crisco–the can that never had to be refrigerated, even when opened–used to kind of give me the willies. Coconut oil looks hella lotta like Crisco and also doesn’t need refrigeration. A bit unsettling, true.

But I was determined, dangit, and Crisco hadn’t killed me in the past, so I purchased the unsettling oil and the wheat-free cereal and shuffled on home.

One thing I like about Rice Krispie treats is that there’s no actual “baking” involved. As you know, baking and I do not play well together. All you have to do with these little guys is melt a little oil, add marshmallows and peanut butter and…oh yeah. Proceed to make a gi-normous mess in the kitchen because liquid marshmallows are edible superglue. I’d forgotten about that. Plus, Rice Krispies are very easy to spill. Kitchen suicide aside, the girls enjoyed these, and if well wrapped, they keep for a few days, so you can tuck them into a lunchbox, as a nice little surprise for a hungry minx.

Peanut Butter Rice Krispie Treats

recipe courtesy of Elisabeth Prueitt

makes 24 squares

3 tablespoons coconut oil, plus more for greasing pan

1 (10-oz) bag marshmallows

3/4 cup creamy peanut butter*

7 ounces (6 cups) Rice Krispies Gluten Free Brown Rice cereal

Lightly grease a 9×13 inch baking pan with coconut oil. In a large pot, melt 3 tablespoons coconut oil over low heat. Add the marshmallows and cook thoroughly over low heat until completely melted, about 5 minutes. Stir in peanut butter until incorporated.

Remove pan from heat and immediately stir in cereal with a wooden spoon or spatula until coated with peanut butter mixture. Scrape the mixture into the prepared baking pan and press down firmly with waxed paper (or parchment) to compact it. If desired, sprinkle mini-chocolate chips over top and press again to adhere. And come on, who doesn’t want to add chocolate chips?

Cool completely and cut into bars.

*If you have a kid with peanut allergies, I’m pretty sure that any other nut butter, such as almond, would be a delicious substitute.

**Wonderful Readers, I am going to be absent from BlogLand for a bit. I am having surgery this coming week (nothing major, just a PITA) and because I always overshare, you can probably figure what it’s going to be if you see this post. Recovery time is variable, but I’m pretty sure I’m going to be out and gone for two weeks, minimum. Luckily, I have a few guest posters who have generously offered their time and words, and I hope you’ll enjoy them as much as I do.

As always, I cherish the time you take to come here and read and respond. I am one lucky broad.

You baked!!! You really did :) Anything that involves edible superglue counts as baking!
My best to you with your surgery. I’ll be sending lots of hugs and lots of love :) Get back to us as soon as you can. As with anything where you’re involved I’m certain there will be a story to share :) xoxo

Hey- these are gluten-free and vegan too! Love it! I will have to give these a try when Anna is a little bit older (i.e. has more teeth). Rice Crispy treats were one of my childhood favorites. Best of luck with the surgery! xoxo

These look delish! And they look quite customizeable too. I heart coconut oil. I actually keep some in the bathroom as it is fabulous for removing make-up, and getting rid of winter scary skin. (I also have been known to close my eyes, inhale and pretend I’m at the beach).

Interestingly, yesterday I tried to find coconut oil at our Asian grocery store and failed. I even asked a guy, and he said “Oh yeah, a lot of people have been asking about it, but we don’t have any.” The lard-like qualities of the stuff just make me more attracted to it! =) I will continue my search.

You’ll be missed, and thought of frequently while you’re down. I hope you’re able to recover quickly. I think rice krispie treats are in my future! (sssshhh: I’ve never made them. Oh, how I have failed my children. Let me count the uncountable ways).

Here’s to a quick recovery, Kitch. I’d seen GF puffed rice in the store and had thought about making such treats — how convenient that you had a recipe! Coconut oil gives me GI mayhem, but palm oil shortening (it’s exactly what it sounds like) is a doable substitute. Sunbutter (made from sunflower seeds) is also a good alternative for nut butters of all kinds if a kid has an allergy to all nuts.

Am I reading too much between the lines to infer that one could cook these with gluten-free weed and wash them down with gluten-free vodka? I’m too old for that, but I’ll imagine the potential relaxing feeling from such culinary thought experiments and then transmit that ethereal effect to you to take to surgery with you. XO

Hm, I thought rice crispies were gluten free, I will now have to go and studiously consider the ingredients on the back, sorry side, of the box. I loathe peanut butter but these look so much better than those slightly sorry, slightly disintegrating chocolate covered traditional ones in bun papers. :)